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Before you jump to Wicked Thai chicken soup recipe, you may want to read this short interesting healthy tips about The Very Best Strategy to Track Your Food.
When you begin a diet just about the most often heard pieces of advice is to keep a food record in which you write down every thing you eat during the day. Keeping a food record makes it possible to identify the foods you are eating as well as the foods you are not eating. For example, after keeping a food record for a few days, you might see that you are not consuming very many vegetables but that you are consuming lots of sugar and bad carbohydrates. Having it all written down may help you determine the aspects of your diet that need to change as well as how much exercise you need to get to make sure that you burn enough calories to keep your waistline in check.
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Write down your emotions when you eat. This could show you whether or not you use meals to solve emotional issues. It may also identify the foodstuffs you decide on when you are in certain moods. Many individuals will reach for junk foods if we are disappointed, angry or depressed and will be more likely to choose healthier options when we are happy or content. When you focus on how you eat in the course of your different moods and emotional states, you will be able to keep similar but healthier alternatives around for when you need those snacks--you might also start talking to someone who can help you figure out why you try to cure your moods with food.
We hope you got benefit from reading it, now lets go back to wicked thai chicken soup recipe. You can cook wicked thai chicken soup using 20 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to cook Wicked Thai chicken soup:
- Take 2 tablespoons of olive oil.
- Use 8 oz of container fresh mushrooms (chopped or sliced) I use cremini.
- Use 1 of medium onion, finely chopped.
- You need 1 of red pepper, diced.
- Prepare 2 teaspoons of minced garlic.
- Use 4 cups of chicken broth.
- You need 2 of chicken breasts, cut into 1/2 inch cubes.
- Use 2 tablespoons of chopped lemongrass (see note above).
- Provide 2 teaspoons of fish sauce.
- Use 2 teaspoons of Worcestershire sauce.
- Prepare 1 teaspoon of salt.
- Prepare 1 cup of half and half cream.
- Get 1 can of coconut milk.
- You need 2 tablespoons of Thai red curry paste.
- Provide 1 1/2 teaspoons of chilli garlic sauce.
- You need 1 can of tomato paste (156 ml or 5.5 oz).
- Get 2 tablespoons of water.
- You need 1 tablespoon of cornstarch.
- Provide 1 cup of rice, (cooked).
- You need of chopped cilantro for garnish if you'd like.
Steps to make Wicked Thai chicken soup:
- If rice is not already cooked, prepare according to package directions.
- Heat one tablespoon of olive oil in a large dutch oven or pot on medium heat. Once oil is hot, add chopped or sliced mushrooms and cook until tender and golden in colour. Remove mushrooms from the pot and set aside..
- Heat remaining 1 tablespoon of oil. Add onion, red pepper and garlic. Cook until onions are softand translucent..
- Add mushrooms back to the dutch oven along with chicken stock, chicken, lemongrass, fish sauce, Worcestershire sauce and salt..
- Bring mixture to a boil then lower to a simmer for 5 minutes..
- Reduce heat to low. Stir in the half and half and coconut milk. DO NOT boil after this step..
- Place lid on the dutch oven or pot and allow to cook on low for an additional 5 minutes..
- In a small bowl, combine the Thai red curry paste, chill garlic sauce, tomato paste, water and cornstarch. Whisk to a smooth consistently..
- Add curry mixture to the soup and stir until soup is slightly thickened and fragrant, roughly another 10 minutes or so..
- Add rice to the pot and stir to combine. Garnish with cilantro if you'd like. Serve and enjoy!!.
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